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INDIAN INSTITUTE OF SCIENTIFIC HERITAGE www.iish.org
62. Daadimaadikashaaya
63. Ashtavargam kashaaya
64. Dhanadanayanadi kashaaya
65. Prasaarinyaadi kashaaya
66. Rasonadi kashaaya
67. Sahacharaadi kashaaya
68. Gandharva hastaadi kashaaya
69. Maharaasnaadi kashaaya
70. Mahabalaadi kashaaya
71. Shataavaryaadi kashaaya
72. Rasnaerandaadi kashaaya
73. Vasaadi kashaaya
74. Navakarshikam kashaaya
75. Kokilaakshaadi kashaaya
76. Laghumanjishtaadi kashaaya
77. Bruhanmanjishtaadi kashaaya
78. Varaasanadi kashaaya
79. Katukaamalakaadi kashaaya
80. Patolaadi kashaaya
The quantitative and qualitative intake conditions are specifically described
in the texts. Pathyas to be followed for getting the expected results are also
mentioned in the text. The period of storage, reheating, preservation methods,
etc are clearly directed for each kashaaya. In many cases, the composition of
the kashaya and the nature of additives are prescribed keeping the age, sex,
other ailments of the patients and their general health conditions. However,
many of these parameters are not adopted or followed when large quantity of
kashaya is formulated in huge containers using modern equipments and
techniques. The modern methods of kashaya preparation have their own
advantages and disadvantages.
THE CHEMISTRY OF THYLAM / THE OIL EXTRACTS
The thylam preparations are (generally) used for external applications. Some
of them are also used for internal application. In thylams, the medicinal
principles of the raw drugs are directly or indirectly dissolved in the oils.
These oils may be edible or non edible . Cleanliness/ purity of the drugs, good
storage conditions, <strong>free</strong> from microbial and other contaminations are the
pre-conditions satisfied in the preparation of the thylams. The quality of the
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